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lamb shanks shortening prepared mustard horseradish salt paprika pepper hot cooked rice frozen peas regular all-purpose
Viewed: 75 - Published at: 5 years agoIngredients
- 6 lamb shanks
- 3 Tbsp. shortening
- 1/4 c. prepared mustard
- 2 Tbsp. horseradish
- 2 tsp. salt
- 1 tsp. M.S.
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 5 or 6 c. hot cooked rice
- 1 (10 oz.) pkg. frozen peas
- 3 Tbsp. regular all-purpose flour
Method
- About 2 hours and 15 minutes before serving, in Dutch oven or other large, heavy pan, over medium heat, in hot shortening, brown shanks well.
- In a small bowl, mix mustard, horseradish, salt, M.S., paprika, pepper and 1 cup water.
- Pour over shanks.
- Cover and cook over low heat for 2 hours, or until meat is tender, adding more water if necessary.
- In warm, deep platter, mix rice and peas.
- Place shanks on top.
